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Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Banana Nut Bread Recipe

	Category	Bread Recipes
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Ingredients And Procedures

4 3/4 c Flour - all purpose

3/4 c Sugar

1 t Salt

2 pk Yeast- active dry

1/3 c Evaporated milk - undiluted

1/3 c Water

1/3 c Margarine

2 Eggs - at room

1 c Banana - mashed

1/2 c Pecans, chopped

2 t Cinnamon, ground

2 T Margarine, melted

mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry

ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour

to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until

doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90

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<h1>Banana Nut Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 3/4 c Flour - all purpose <P>3/4 c Sugar <P>1 t Salt <P>2 pk Yeast- active dry <P>1/3 c Evaporated milk - undiluted <P>1/3 c Water <P>1/3 c Margarine <P>2 Eggs - at room <P>1 c Banana - mashed <P>1/2 c Pecans, chopped <P>2 t Cinnamon, ground <P>2 T Margarine, melted <P>mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry <P>ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour <P>to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until <P>doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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